Spicy Aubergine Disks

[recipe title=”Spicy Aubergine Disks” servings=”2-4 persons” time=”1hr” difficulty=”easy” image=”https://rekhagardenkitchen.com/wp-content/uploads/2018/07/fullsizeoutput_64d0.jpeg” description=”An alternative to your Cheese, Salad and Pickle Sandwich filler.”][recipe-ingredients]
– 1 Medium sized Aubergine (cut disks 1cm thick)
– 1 Courgette (optional)
Coating:
– 1 Fresh Chilli (finely chopped)
– 1 Clove of Garlic (peeled and pressed)
– 4tbsp Chickpea Flour
– 1tbsp Sunflower Oil
– 2tsp crushed Coriander seeds
– 1tsp each: Fine Sea Salt and Cumin Powder
– 1/2tsp Chilli powder (optional)
– 1/4tsp Turmeric Powder
– Water to bind
– Sunflower Oil to Pan fry

[/recipe-ingredients] [recipe-directions]
Make Coating First:
1. In a wide shallow dish place the flour and all the spice ingredeints as well as the Oil.
2. Add 3tbsp of water and mix continuously adding more water tablespoon at a time, until a ‘thick runny’ consistency is achieved.
2. Heat a shallow non-stick pan and add a little Oil.
3. Whilst the Oil is heating, cut the Aubergine and Courgette (if using) into 1cm thick disks.
4. In batches: Coat and cook both sides of the vegetables for about 5-8 minutes, on a medium heat. Remove and place in a low oven to cook a further 5 minutes, whilst the rest of the batches are cooked.
5. Remove and place on Kitchen towel to drain excess oil, and to cool down a little.
6. Add onto prepared slices of crusty bread with a bed of salad and slaw.

Tip:Tastes even better cold, the next day .

[/recipe-directions]